Moong Dal Dhokla Recipe
Written by Sneh Chaudhry on June 13, 2024
Moong Dal dhokla is a tasty and nutritious dhokla variety made with whole mung beans, herbs and spices. This snack is a savory steamed vegan cake that is protein-rich and healthy.
Ingredients
Main Ingredients
- 1 cup whole moong beans (whole green gram)
- 1 tablespoon ginger-green chilli paste – 1 to 2 green chillies and 1.5 inches ginger finely crushed in mortar-pestle
- ½ cup water or as required for grinding moong beans
- 1 tablespoon coriander leaves, chopped
- 1 tablespoon oil
- 1 tablespoon lemon juice
- salt as required
- 1 teaspoon fruit salt or eno
For Tempering
- 1 to 2 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 1 teaspoon roasted sesame seeds
- 1 sprig curry leaves
- 2 tablespoon water
For Garnish
- ¼ cup coriander leaves – finely chopped
- ¼ cup grated coconut – optional
Instructions
Making Green Gram Batter
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Pick and rinse the whole moong beans with water for a couple of times.
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Soak the moong beans in enough water for 6 to 7 hours or overnight. Then drain the water.
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Grind the soaked moong with coriander leaves and very ½ cup water to a semi-coarse paste.
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Don’t make the paste too fine.
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Also the batter should not be too thick nor thin but like a dhokla batter.
Making Moong Dal Dhokla
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Take about 2 to 2.5 cups of water in a large pan. Place a small metal stand or trivet in the pan. Bring the water to a boil.
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Meanwhile, grease a round pan with some oil.
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Add ginger-green chili paste, oil, lemon juice and salt to the ground moong mixture and mix well.
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Finally, mix well with fruit salt or eno to the dhokla mixture.
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Immediately pour the leavened batter in the greased steaming pan.
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Place the pan in the large pan where the water must have already started boiling. Be careful as the water and the steam will be very hot. Best to use tongs for keeping the steamer pan with the batter.
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Cover the pan and steam for 12 to 15 minutes or till the dhokla is done. let the dhokla become warm and then remove it from the pan.
Making Tempering
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In a small pan, heat oil.
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Add mustard seeds and let them splutter.
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Then add cumin seeds and let them splutter.
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Add asafoetida (hing), curry leaves and roasted sesame seeds. Mix well.
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Then add 2 tablespoons water to the tempering. Mix well again and let this mixture come to a boil.
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Be careful when adding water. You can switch off the heat while adding water.
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Pour this tempering all over the steamed moong dal dhokla.
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Garnish with coriander leaves and coconut.
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Serve warm with mint coriander chutney or coconut chutney or cilantro chutney. You can also serve it with your evening tea.
